Croatica Chemica Acta, Vol. 93 No. 4, 2020.
Original scientific paper
https://doi.org/10.5562/cca3805
Variations of Total Phenolic Content in Honey Samples Caused by Different Calibration Lines
Drago Bešlo
orcid.org/0000-0002-0601-3852
; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Klara Bešlo
; Faculty of Medicine, Josip Juraj Strossmayer University of Osijek, Josipa Huttlera 4, 31000 Osijek, Croatia
Dejan Agić
orcid.org/0000-0002-1154-0710
; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Dražen Vikić-Topić
; Department of Natural and Health Sciences, Juraj Dobrila University of Pula, Zagrebačka 30, 52100 Pula, Croatia
Bono Lučić
orcid.org/0000-0001-7232-2007
; Ruđer Bošković Institute, NMR Centre, Bijenička cesta 54, 10000 Zagreb, Crotia
Abstract
In the review of total phenolic contents (TPCs) of acacia, lime, and chestnut honey samples from several literature sources, large differences were noticed, which cannot be attributed only to seasonal or geographical variations. The dependence of TPC on the process of construction of the calibration line is illustrated in the measurement of acacia, lime, and chestnut honey types from Croatia and neighbouring countries (Serbia, Italy, and Hungary). TPCs are determined for 39 uni-floral honey samples by four calibration lines and four TPC values are obtained for each honey sample. Obtained results are compared mutually, as well as with the literature results for honey samples of the same type. For each honey type, the average of all determined TPCs determined in this study is in the middle of literature values. The average TPC values for chestnut honey samples were found to be 1.5 and 3 times higher than those for lime and acacia, respectively. The effects of two factors regularly considered in the determination of calibration lines are analyzed: (1) the concentration range of the standard chemical and (2) whether the calibration line is drawn through the origin, or not. The final results strongly depend on these two factors that should be considered in future TPC estimations.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Keywords
honey; total phenolic content; calibration line; protocol standardization; spectrophotometric method
Hrčak ID:
265517
URI
Publication date:
25.4.2021.
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